Pumpkin Pie Pinwheels

Attention hummus lovers (and I know there are tons of you out there!), have your pie and hummus too. That’s right!  There’s hummus in these sweet little bites and while you may not taste it, your internal hummus meter will be on its way to sweet fulfillment and your belly will be happy as happy can be.

By posting this recipe, I am entering a recipe contest sponsored by Sabra Dipping Co, LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe.  I was not compensated for my time.

These perfect snacktime pinwheels have a pumpkin pie filling, a healthy sprinkling of pecans and are rolled up in flaky puff pastry and then glazed with a spiced maple syrup. I dare you to eat just one.

Pumpkin pie is one of the most delicious inventions of the culinary world (in my oh so humble opinion) but it’s messy; you need a plate. And a fork. So much work hah. But these little bites are portable pumpkin pie at it’s best. These are great for tailgating parties, as a holiday appetizer or just to snack on because it’s Thursday.  They are easy to munch on at a party, easy to bring to a party, and easy to suddenly disappear before you even arrive at the party. My tip: make a double batch.

If you haven’t discovered the amazingness of hummus yet, or if you have people in your life who stick their nose up at it, try these. Did you know that two spoonfuls of hummus will fulfill your weekly bean recommendation? Personally, I can go through a family size tub in a few days, it’s so good and perfect as a dip or spread or as my 3yr old nephew likes to eat it, just with a spoon. But if you struggle to get enough beans in your diet, sneaking a couple of tablespoons of hummus into a sweet treat is an excellent way. Chickpeas, the main ingredient in hummus, are a great source of fiber, protein, iron and B vitamins. It’s yummy and healthy :-). For more info.

Shared on Plant Based Potluck and Healthy Vegan Fridays – visit for awesome recipes and inspiration!

Pumpkin Pie Pinwheels

(Makes approximately 20)

• 1 sheet puff pastry *
• 3/4 cup pumpkin puree
• 2 tablespoons Sabra Classic hummus
• 4 tablespoons maple syrup
• 1 teaspoon light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 5 tablespoons chopped pecans

1. Thaw puff pastry according to package directions.
2. Preheat oven to 400F. Line two baking sheets with parchment or spray lightly with oil.
3. In a medium bowl, mix all the spices.
4. Take out 1/4 teaspoon and put it in a small bowl.  Add 2 tablespoons of the maple syrup to the small bowl and whisk until well combined. Set aside.
5. To the larger bowl of spices, add the pumpkin puree, hummus, 2 tablespoons of the maple syrup, and brown sugar and mix until completely combined.
6. Unfold the puff pastry on a lightly floured surface and using a rolling-pin, gently roll it out until it is approximately 11×13. Be careful it doesn’t stick to your surface.
7. Spread the pumpkin puree evenly over the puff pastry, leaving a 1″ border on all sides.
8. Sprinkle 3 tablespoons of chopped pecans evenly over the pumpkin.
9. Starting at one of the long ends, carefully roll up the pastry. Brush the remaining edge with water and gently seal it.
10. Cut the roll into 1/2-3/4″ slices. It can get kinda messy as the filling is wet but don’t worry if the pinwheels smush or flatten, they will regain their shape in baking. I find it easiest to cut slices using a serrated bread knife and gently sawing back and forth.
11. Arrange the pinwheels 1″ apart on the prepared baking sheets. They will spread so don’t put them too close together.
12. Sprinkle the remaining 2 tablespoons of pecan on top of each pinwheel.
13. Drizzle the spiced maple syrup over each one, reserving at least half to glaze the pinwheels later.
14. Bake for 20-24 minutes until golden brown.
15. Let cool for 5 minutes, then brush each pinwheel with the remaining spiced maple syrup.

Notes: You can freeze the pinwheels after you’ve sliced them and before baking them. Place them in a single layer on a baking sheet in the freezer until they’re frozen, then store them in a plastic bag until ready to use.

*Several brand name puff pastrys are ‘accidentally vegan’. Just check the ingredients 🙂

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